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20Nov/14Off

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes - the Best You've Ever Had

Ingredients

  • 2 lbs potatoes
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1/4 cup sour cream
  • 4 tablespoons butter
  • milk or cream, if needed
  • salt
  • white pepper

Directions

  1. Separate head of garlic into individual cloves.
  2. Toss in olive oil and wrap tightly in small piece of aluminum foil.
  3. Bake in 350°F (180°C) oven for 45 minutes.
  4. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  5. Mash the roasted garlic with a fork, or force through a fine strainer.
  6. If you use a ricer as recommended below, simply rice the garlic along with the potatoes.
  7. Peel and boil potatoes in salted water until tender.
  8. Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
  9. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth.
  10. Add cream or milk to adjust consistency.
Read more: http://www.food.com/recipe/roasted-garlic-mashed-potatoes-the-best-youve-ever-had-68159
20Nov/14Off

Chocolate-Covered Pretzels

Chocolate-Covered Pretzels

Ingredients

  • 8 ounces semisweet chocolate
  • 2 teaspoons vegetable shortening
  • 17 large pretzels ( can use regular size pretzels)
  • 6 -7 ounces white chocolate

Directions

  1. Cover a baking sheet with waxed paper.
  2. In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
  3. Using tongs dip each pretzel in chocolate allowing excess to drip off.
  4. Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
  5. If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
  6. Place the coated pretzels in the refrigerator to harden.
  7. After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
  8. Drizzle the white chocolate in small strands over each pretzel.
  9. Return to waxed paper and refrigerate.
Read more: http://www.food.com/recipe/chocolate-covered-pretzels-268554
20Nov/14Off

Artichoke Spinach Strata

Artichoke Spinach Strata

Ingredients

  • 7 ounces baby spinach leaves
  • 6 1/2 ounces marinated artichoke hearts, drained
  • 1 1/2 cups milk ( 2% or whole)
  • 1/2 cup dry white wine
  • 1 loaf Italian bread ( 10 ounce size, day old is best!)
  • 6 large eggs, beaten
  • 1 teaspoon oregano, dried
  • 1/2 cup asiago cheese, grated

Directions

  1. Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
  2. Spray a 9 x 13 rectangular glass baking pan with cooking spray.
  3. Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
  4. Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
  5. Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
  6. Sprinkle the prepared spinach and artichokes on the bread – distributing evenly. Push the vegetables into the bread mixture.
  7. Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
  8. Sprinkle the Asiago cheese on top of the strata.Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
  9. Preheat oven to 350 degrees F.
  10. Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.
Read more: http://www.food.com/recipe/artichoke-spinach-strata-283063
20Nov/14Off

Caramelized Butternut Squash

Caramelized Butternut Squash

Ingredients

  • 2 medium butternut squash ( 4 to 5 pounds total)
  • 6 -8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2-1 teaspoon fresh ground black pepper

Directions

  1. Preheat the oven to 400°F.
  2. Cut off the ends of each butternut squash and discard.
  3. Peel the squash and cut in half lengthwise.
  4. Using a spoon, remove the seeds.
  5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
  6. Add the melted butter, brown sugar, salt and pepper.
  7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  10. Adjust seasonings if needed.
  11. Serve hot.
  12. Enjoy!
Read more: http://www.food.com/recipe/caramelized-butternut-squash-106627
20Nov/14Off

Southern Jiffy Corn Pudding

Southern Jiffy Corn Pudding

Ingredients

  • 1/2 cup butter
  • 1 egg
  • 1 cup sour cream
  • 1 (8 1/2 ounce) boxes Jiffy cornbread mix
  • 1 (14 1/2 ounce) cans creamed corn
  • 1 (14 1/2 ounce) cans whole kernel corn, drained

Directions

  1. Melt butter in a casserole dish.
  2. Mix in egg and then all remaining ingredients.
  3. Bake at 350 degrees for 1 hour.
Read more: http://www.food.com/recipe/southern-jiffy-corn-pudding-250711
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